Thin Mint Scones

from ButterYum
makes 12-14 scones


  • 1 cup heavy whipping cream
  • 1/4 teaspoon pure mint extract
  • 10 ounces all-purpose flour (2 cups)
  • 1/4 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter, cold and cut into pieces
  • 12 Thin Mint cookies, chopped into small pieces
  • 1 egg, lightly beaten
  • 1 tablespoon water
  • 2 tablespoons sanding or turbinado sugar (or granulated sugar)


  1. Preheat oven to 425F. 
  2. In a glass measure, combine heavy cream and mint extract; set aside. 
  3. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.  
  4. Using a pastry blender, cut the butter into the dry ingredients until mixture resembles small pebbles. 
  5. Add heavy cream mixture and chopped cookie bits; blend together quickly, being careful not to over mix. 
  6. Press mixture together on a lightly floured pastry cloth (or other surface) and roll to 1/2-inch thickness. 
  7. Using a sharp knife or floured shamrock shaped cutter, cut shapes and place on parchment or silpat-lined half sheet pan. 
  8. Make egg wash by combining egg and water; brush onto the tops of each scone; sprinkle with sugar. 
  9. Bake for 12-15 minutes or until baked through and golden brown.  

adapted from The Food Librarian